Jam ‘n’ Cream Victoria Sandwich

Jam ‘n’ Cream Victoria Sandwich


A simple and easy to follow recipe for a delicious victoria sponge sandwich, made with fresh cream and jam. Don’t forget to invite me to your tea party 😉

Serves 16 | Preparation Time: 15 minutes | Cooking Time 25 minutes (plus time for chilling)

Ingredients Required:

  • 250g Butter (softened)
  • 250g Caster Sugar
  • 250g Self Raising Flour
  • 4 Medium Free Range Eggs
  • 300ml Double Cream
  • 30g Icing Sugar (plus extra for dusting)
  • 150g Strawberry Jam
  • 1 teaspoon Baking Powder
  • 1 teaspoon Vanilla Paste (optional)


  • Grease and line two 15cm springform cake tins.
  • Preheat oven to 180C/160C Fan/350F/Gas Mark 4.
  • Add the butter and sugar to a large mixing bowl, and cream together until smooth.
  • Lightly whisk the eggs in a small bowl, and add a little bit at a time to the butter/sugar mix, whisking well each time until the mixture is light and fluffy.
  • Stir in the vanilla paste (optional).
  • Sift in the flour and baking powder, and fold into the wet ingredients until combined. Do not over-mix.
  • Split the cake batter equally between the two cake tins, spreading evenly.
  • Bake in the preheated oven for 20-25 minutes, or until the cakes are golden brown and a skewer inserted into the centre of each cake comes out clean.
  • Allow the cakes to cool in the tins, and transfer to a wire rack until cooled completely.

To prepare the filling:

  • Add the double cream to a large bowl, and whisk well to form stiff peaks.
  • Fold in the icing sugar.

To assemble the cake:

  • Place each cake on a large plate, with the bottom of each cake facing upwards.
  • Spread the double cream filling evenly over one of the cakes.
  • Spread the jam evenly over the other cake.
  • Carefully place the cake with jam onto the cake with cream, by slowly the plate upside down over the cake with cream.
  • Lightly dust with icing sugar.
  • Place the cake in the fridge to allow the cream to set for at least an hour.

Serve and enjoy 🙂

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